Spring = new release Semillons

Some words from Thommo on our new Spring releases....

This update will focus on our two newest (September 1st) releases. 

2015 Cellar Reserve Braemore Semillon
Having sold out of our 2013 and 2014 Cellar Reserve Braemore for quite some time now, I am particularly excited to see the new release 2015 vintage hit the deck on the first day of Spring. We do love the opportunity to present our current release and bottle-aged Braemore Semillon side by side for our guests in Cellar Door. After all, the Hunter is famous amongst wine lovers around the world for this unique and amazing transformation....
 
I’m clearly smitten with the way this wine has slowly evolved, but I guess one of the best ways to feature the qualities of any wine is to use third party opinion/endorsement. So here’s the review by Huon Hooke, extracted from The Real Review website
 
"Bright, light-yellow colour; young for its years, as is the nose. It has lemon juice, lemon pith and baked lemon pudding aromas, and no signs of greenness. Signs of toastiness are barely apparent at this stage. The wine is likewise fresh, bright and young in the mouth, starting to show traces of the honey that will build with further age. Deliciously intense and delicate at the same time, with refreshing but seamless acidity, and a long carry. A gorgeous wine, an archetypal Hunter Semillon that has benefited from some age but has barely begun to enter its second phase. A great, classic wine."
98 Points
#1 of 43 (2015 Semillon tasted from Lower Hunter Valley)
Drink 2021 – 2035
Tasted Feb 2021
Huon Hooke
 
Nicely said, thank you Huon...... :)

With only 460 six-packs available I suspect this one won’t be on the shelves for too long.

2021 Élevage Semillon
Semillon is capable of producing a diverse range of wine styles, from bone-dry classics through to richly sweet dessert wine, all the while maintaining its varietal character and ‘sense of place’.

This is our very first crack at producing a ‘desert style’ Hunter Valley Semillon. The elevated sweetness has been achieved using technology (reverse osmosis) rather than botrytis (noble rot). We actually extract some of the water component from the juice prior to fermentation, thereby increasing the natural sweetness to a level needed for this style of wine. The initial juice volume is virtually halved to reach the level of sweetness required in the juice. This was followed by a relatively long, cool fermentation which we stopped when the alcohol level reached approximately 10%, leaving around 7 Beaumé of residual sweetness in the wine. Unlike the sweet wines of some other regions, we didn’t use any oak to mature the wine and it was bottled early to maintain its freshness.

The wine is medium lemon/straw in colour, and this will deepen with time. Whilst light in alcohol yet full in textural viscosity, this wine is rich and voluptuous, packed with ripe tropical fruits, lemon sherbet, and candied pineapple notes. The finish is long and luscious yet quite refreshing on the finish with its elevated citrus-like acidity providing a beautifully balanced wine. A wine to savour as a youngster, however it will develop extra depth and complexity with time in the cellar.

PS this is not just a wine to be enjoyed at the end of the meal with a delicious dessert, it is equally suited as an aperitif and is also a perfect match with blue cheese.

Only 191 dozen (500mL) bottles produced.

You can purchase both these wines via our website here.

Cheers,

Thommo